I think this might be my favourite blue cheese, creamy and gooey with a nice mustiness. Few years ago I wouldn't even go close to a blue cheese.
I used mashup of 200 easy cheese and Jim Wallace's recipe, I up the salt content a little, I brined instead of dry salt and pierced it twice to ensure blueing inside.
That's gorgeous!
Beautiful! AC4U.
Hello Anne, what a beautiful cheese, what art, a cheese for this beautiful sharing, thank you.
Looks great Ann! The paste looks devine and overall similar to a Cambozola. Have a cheese on me!
I've been nibbling some store-bought forme d'Ambert. It's my next cheese. Yummy stuff!
Hi Ann,
I too found that Jim's Make needed a bit of tweaking. Especially in the salt area. Thanks for the confirmation. A cheese from me !!
-- Mal
What a fabulous looking blue!
A cheese from me too.
Thank you all!
I can't believe how much I love eating this cheese now! I always thought I am not a blue cheese person.
Mal, yes I always add more salt or brine longer everytime I use Jim's recipe, I suppose I like my cheese salty.
AC4U wonderful looking >:D >:D
Another excellent cheese presentation. Nice clear pics.
Interesting form factor...typically Fourme d'Ambert is a taller cylindrical cheese rather than a flatter wheel. I imagine the thinner profile helped the bluing as there was a shorter path for the PR to get air.
Great job, Ann! Have a cheese.
-Boofer-
Quote from: Boofer on July 17, 2017, 10:45:44 PM
Another excellent cheese presentation. Nice clear pics.
Interesting form factor...typically Fourme d'Ambert is a taller cylindrical cheese rather than a flatter wheel. I imagine the thinner profile helped the bluing as there was a shorter path for the PR to get air.
Great job, Ann! Have a cheese.
-Boofer-
Thanks Boofer, I was trying to mimic the gooeyness from this post here (https://cheeseforum.org/forum/index.php/topic,15697.0.html) but I want it all over the cheese. I suspected because of the form too, taller cheese takes longer to ripen. ;D
Quote from: Boofer on July 17, 2017, 10:45:44 PM
typically Fourme d'Ambert is a taller cylindrical cheese rather than a flatter wheel. I imagine the thinner profile helped the bluing as there was a shorter path for the PR to get air.
Now that you put it that way, it makes more sense.
AC4U-
I think I will try this one soon...
Beautiful cheese!! Well done AC4U
Mike
That is a gorgeous cheese! Congratulations!
Sorry for the late reply... I just ordered a M113 Fourme d'Ambert mold from NEC a few days ago... I'm right behind you !
Thanks for sharing the pictures, Ann... They look great! I'm sure they taste great too! AC4U
Thank you all for the kind words and cheeses!
Fritz, I will be waiting for your post with anticipation. Good luck!